| Servings |
|
Ingredients
- 1/8 cup Almond Milk
- 1 tsp apple cider vinegar
- 2 tbsp flax meal
- 1 tbsp Maca powder
- 2 tbsp Cholaca
- 2 cups gluten free all-purpose flour ensure it contains tapioca and/or arrowroot
- 1/3 cup coconut sugar
- 1 tsp salt
- 2 tsp Baking Powder
- 1/2 tsp baking soda
- 1/2 cup butter or coconut oil note: coconut oil was used for this recipe but butter can be used for a flakier more traditional scone texture
- 1/2 cup non-dairy yogurt plain Forager Cashew yogurt was used for this recipe
Ingredients
|
|
Instructions
- Preheat the oven to 400F (204C).
- Whisk together the non-dairy milk, yogurt, apple cider vinegar, Cholaca and flax meal in a small bowl and set aside
- In a medium bowl, combine the flour, sugar, salt, baking powder, maca, and baking soda.
- Cut butter (or hardened coconut oil) into small chunks then cut into the dry flour mixture with a fork- mixing will take a few minutes and when complete should form small crumbs
- Stir the wet mixture into the flour until a dough forms
- Press the dough against the bowl into a ball- it will be sticky, so you can run a bit of extra flour on hands to help
- Place the ball of dough on a lightly floured cutting board and press into a 7 to 8 inch disc about 1 inch thick.
- Cut dough into 8 triangles with a large knife and place on a cookie sheet about 1 inch apart
- Bake until just golden, 15 to 20 minutes, then cool on wire rack
Share this Recipe
More Recipes
